Put 3 unwrapped candy canes into a 1 qt. plastic bag and break with a large spoon until they are broken into small pieces. 3 candy canes
Preheat oven to 350F.
In a large mixing bowl, beat eggs and vanilla extract. Add sugar and melted butter and mix until blended.
Add flour, cocoa powder, baking powder, and salt. Mix just until blended. Stir in chocolate chips.
Pour into a greased 8"x 11"x 3" baking dish and bake at 350F for 35 minutes or until a toothpick inserted comes out clean.
Peppermint Buttercream Frosting:
In a medium mixing bowl, add softened butter and mix until creamy (about one minute.) Add powdered sugar,half and half creamer, and peppermint extract. Mix until smooth. If the frosting consistency is still hard, you may add a teaspoon more of half and half creamer.
Peppermint Candy Cane Topping:
Put candy canes in a zipper plastic baggie. With a gravy ladle or mallet, hit the candy cane until it breaks into small pieces and chips as pictured.
Peppermint Brownie Assembly:
After the brownies have cooled, spread peppermint frosting over the top in a thin layer or cut the brownies and then spread the frosting onto each brownie. Sprinkle the candy cane topping on top of the peppermint buttercream frosting.
NOTE: Nutrition label is estimated and may vary.
Store brownies in the refrigerator for up to 5 days for maximum freshness. Freeze in plastic freezer bags for up to six months.